Sous Vide Scallop - Is it Worth It?

These delicate scallops cook in minutes. Is it worth it to take the time to sous vide it then finish it off on the skillet? Will it make a difference in taste and/or texture? We will put this to the experiment and see if cooking scallops in the sous vide is worth it.
We seasoned the scallops simply with salt, pepper, and olive oil. Half went in the sous vide at 125F or 52C for 30 minutes. The other half was done directly on a hot cast iron pan for 3 minutes.
Let us know which method you prefer!
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#sousvide #scallops #worthit

[@renlibrarian]

Totally worth it! I have generally set the sous-vide slightly lower than the exact temp and gotten my cast iron super hot to finish them. The other place sous vide is extremely helpful is when dealing with bay scallops (the tiny ones). Far too often bay scallops end up as little rubber balls in a larger dish, but with sous vide you can unlock their true potential! I have usually done bay scallops sous vide with sufficient sauce/flavor elements in the bag with them that they can be seamlessly dropped into the main dish at the last minute.

[@KindofCooking]

That’s a great idea!! I’m going to try with the bay scallops for some dishes. Makes a lot of sense.

[@davidf8749]

@2:43 - "Did you not sear it properly Kevin?" - I felt Kevin shrank a little bit after this :). However, the searing was the giveaway. With things like scallops, how do you judge how long to sear (after it's cooked) when you're dealing with such short cooking times anyway? Interesting to note that the sous-vide was more uniformally cooked so if this was an actual "blind" test, this may have been the best method.

[@KindofCooking]

David F haha definitely did not. For anything sous vide I go by color. Haha and it took longer than I expected to get color. Next time I’ll blind fold her haha.

[@jeffk2057]

I love her sassiness! You two were indeed fun to watch!

[@KindofCooking]

Thank you for watching! She's a sassy one.

[@cheineking]

Your testing method needs a little improvement I think. It would be better for you to cut one in half and then each of you try the same one at the same time, then do the same thing with the other variety. Cutting two in half and then each sampling from opposite plates just leads to confusion and you couldn't both comment on the same one at the same time.

[@KindofCooking]

Haha Great point! haha we are going to need to work on that for next time.

[@johnb4024]

Bingo

[@Shmaybe]

Love the banter, just like my wife and I. But your cooking is way better.

[@KindofCooking]

Hahaha thanks! Just us arguing about food.

[@TragoudistrosMPH]

Her comments were great lol. She voiced all my concerns without having to mince words, since she's not a stranger to you :P

[@josh64big]

The banter is pretty funny

[@KindofCooking]

That’s we hoped! Thanks for watching

[@user-kv6uo5kz2o]

I can picture you guys doing this like 50 years from now 😄

[@KindofCooking]

Dan D you mean the videos or bickering? Hahaha

[@user-kv6uo5kz2o]

@@KindofCooking the bickering. Or i'd say both

[@shanewilliams613]

This is a great example of why the sous vide method of cooking is so good, it takes all the guess work out of it. Once you have your temp and time it's impossible to mess it up, the same perfect results each and every time. People say "it takes so long" but the actual interaction time is way less, most of the time you're just chillin' Great vid, I must try and congrats on being chosen to speak at the summit! Good luck, I know you guys will kill it! :)

[@KindofCooking]

Thanks! Yes. Love the hands off cooking of the sous vide. As you said, it takes longer, but can yield excellent results. Looking forward to the summit.

[@bostonbesteats364]

Predict this will be a controversial video on r/sousvide!

[@KindofCooking]

Always hahaha all good.

[@justinlyle7831]

Bahahaha... Wtf did I just watch. Great video

[@jec14614]

Sou vide was good

[@jamesdelaura5469]

Cook Sous Vide to 140F, then sear, perfect texture, comes out perfect! Guga is never wrong.... Sous Vide God=Guga

[@KindofCooking]

Thanks for the tip! OG Guga. Have you tried it at 140F?

[@MA-eh4zp]

really hurt my chest that you guys are two different ones at the same time Bruh like I’m just sitting here wasting my time

[@cheftamasnoll3310]

So as I see you can’t really feel the difference :) or at least you couldn’t agree :) Anyway I love scallops in whatever version :)

[@KindofCooking]

Scallops are awesome, so simple, yet so tasty. Would love to see your scallop recipe ;)

[@cheftamasnoll3310]

Kind of Cooking - Sous Vide, Recipes, and More looks like I really need to make scallops in one of my video :)

[@davidblane9307]

Sous vide

[@jameswong8583]

The Scallops was not properly cleaned, you left the foot on the side of the scallop still on. You need to remove them, and the sous vide was not properly brown... try again.

[@mengliu4718]

@James Wong - that was my observation too. That foot part of the scallop is much chewier than the main part of the scallop. As for the sear.. I’m not such a big fan of a hard sear on scallops. They are delicate and prefer to keep the delicate texture throughout. Maybe basted with some burnt butter. I also like the lightly charred flavour from a blow torch on scallops too. I guess it all comes down to personal preference.

[@KindofCooking]

haha Great points guys! Thanks for that. I'll figure out what the ... foot is. I'll definitely try browning again... I found that even after throughly drying it was still difficult to get a good sear on it.

[@mengliu4718]

Have a look at this video:kzbin.info/www/bejne/nIGXqHukab2BfpY. At around the 25 second mark. I assume that was also what James was referring to as the foot.

[@mnichols1979]

For the sous vide, less oil and pat them dry before you seer them.

[@KindofCooking]

Thanks!! Will try then again.

[@Sola_Scriptura_1.618]

Yes, absolutely. Moisture is your enemy when you pan fry. Dry, dry, dry before you pan fry. I only sous vide my steak and always pat dry before the pan fry. A very simple rule that makes a huge difference when browning!

[@daegudiva]

Kevin!....Kevin!....Kevin!!!! Did you not sear properly? Honestly I would just do scallops the regular way, fast and Uber Delish!

[@KindofCooking]

Did not. Agree regular works better here.

[@Apple-zi5kr]

55555555

[@rashaissa5005]

Njjm

[@jinxed071202]

Overcooked on one side. Gtfo 😂

[@clamster251]

He touched raw scallops and then his salt container. That spoon is def contam

[@nick.zaharias]

I do not like your girlfriend.